Jack-O-Lantern Hand Pies
Jack-O-Lantern Hand Pies are a fun, flavorful way to celebrate Halloween with flaky crusts and spiced pumpkin filling. These festive pumpkin pastries, with their creepy-cute faces, are perfect for parties or cozy nights.
Ingredients
Filling:
- 1 cup 240g pumpkin purée (not pie filling)
- ¼ cup 50g brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract optional
Crust:
- 2 refrigerated pie crusts or homemade
- 1 egg for egg wash
- 1 tbsp 15ml milk (for egg wash)
- Granulated sugar for sprinkling
Optional Topping:
- Maple syrup or powdered sugar for drizzling
Instructions
Prep Oven and Filling
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, I mix 1 cup pumpkin purée, ¼ cup brown sugar, 1 tsp pumpkin pie spice, and 1 tsp vanilla (if using) for these festive pumpkin pastries.
Cut Dough
- I roll out 2 pie crusts and use a pumpkin-shaped cookie cutter to cut 16 pumpkin shapes (2 per pie). On 8 shapes, I carve jack-o-lantern faces with a paring knife for these Halloween treat pies.
Assemble Pies
- I place 1 tbsp filling in the center of each uncarved pumpkin shape. I top with a carved shape and press edges with a fork to seal these creepy hand pies.
Add Egg Wash
- I whisk 1 egg with 1 tbsp milk and brush over each pie. I sprinkle with granulated sugar for shiny, golden festive pumpkin pastries.
Bake and Serve
- I bake for 18–20 minutes until golden. I cool slightly, then drizzle with maple syrup or dust with powdered sugar for perfect Halloween treat pies.
Notes
- Overfilling can cause leakage—use only about a tablespoon of filling per pie.
- Use chilled dough and cooled filling for better structure.
- Make ahead: Refrigerate unbaked pies for 1 day or freeze for up to 1 month.
- To reheat, place in a 300°F oven for 5–8 minutes to crisp up again.
- Customize with apple cinnamon, Nutella-banana, or cream cheese fillings for variety.
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